strawberry cake roll

sweet cake

Strawberry shortcake roll

Strawberry Swiss Roll, Recipe : 4 eggs 80 grams sugar 10 gr honey 40 gr flour Vanillin Food colors For the filling: 200 gr ricotta cheese 2 tablespoons powdered sugar fresh or canned fruit into chunks (you choose the flavor you prefer)Whip the egg yolks with sugar and honey, beat the egg whites until stiff and incorporate them with the aroma to the mixture of egg yolks, add the sifted flour slowly incorporating it from top to bottom. Divide the mixture obtaining a small amount to add the food coloring. After preparing the wax paper laying her on a baking sheet we take the amount set aside and put it in a sache a few (we can also form a cone bag with the same parchment paper) and must be willing to train the design or pattern with where we have chosen to decorate the roll and then store the result in freezer. Just well-cooled and hardened these decorations pour the remaining dough on parchment paper and then decorated, bake for 6-7 minutes at 220 degrees.While our sponge cake plate and decorated it cool on a cloth moistened specially prepare the filling by mixing with the whisk the ricotta with the sugar, put it in the fridge and reduce diced fruit after it has been cleaned (or deprived of its syrup in the case you had chosen the syrup). Farciamo our Biscuit with cream and fruit and arrotoliamolo serving us very gently aid of the cloth, after having trimmed the edges and let cool in the fridge will be well served to your guests, Buon Appetito!

Coffee Swiss Roll #cake

Coffe Swiss Roll

15 Cake Roll Recipes... The idea for making cake rolls came actually from the Swiss rolls, which is a thin cake layer made of flour... Check out at http://pinverts.com/You-can-make-15-cake-roll-recipes-at-home_67rt972

Meyer Lemon Cake Roll - I will not stop until I have repinned every lemon dessert on Pinterest.

Meyer Lemon Cake Roll: Serves 12 For the Cake: 50 gr. butter 3 eggs, separated 100 gr. flour (I used White Lilly all purpose, which is naturally soft, but you could use all purpose or cake) 2 Tb grapefruit zest 1 tsp pure almond extract 100 gr. powdered sugar Preheat the oven to 400 F. In a microwave safe container, melt the butter. Set aside. In a medium bowl, whisk the eggs, almond extract and the sugar until pale and thick. Add the grapefruit zest. With an electric mixer, whisk the egg whites until stiff. Gently fold the whites and the flour, alternating, in the yolk/sugar mixture. Add the butter fold until incorporated. Spread the batter onto a parchment paper lined baking sheet. Bake for 10 minutes. Remove from the oven, let cool for 5 minutes, invert onto another sheet of parchment paper. Let cool. Fill the cake with the lemon cream and roll. Dust with powdered sugar and serve. For the Meyer Lemon Cream: 1 cup sugar zest of 3 Meyer lemons 4 eggs 1 cup freshly squeezed lemon juice 1 Tb gelatin, softened in 3 Tbs water 1 stick butter, cut into 1 inch pieces, softened Make a water bath by putting a saucepan of water over heat to simmer and placing a metal bowl over, without the bottom touching the water. Rub the sugar and lemon zest with your fingers and add to the metal bowl. Whisk in the eggs and lemon juice. Cook the mixture over the water bath, whisking constantly until the cream reaches 180 degrees. It can take up to 10 minutes. Once the cream reaches 180 (your whisk will leave ribbon tracks in the cream),remove the cream off the heat and put it into a blender, with the gelatin. Pulse a couple of times, until the gelatin dissolves. Let the cream cool to 140. Add in the butter and process until perfectly smooth. Pour into a container, cover and refrigerate until ready to use.